Decadent Coconut Banana Nut Bread
Indulge in the delightful flavors of this Decadent Coconut Banana Nut Bread, a cherished recipe from Martha Stewart's Baking Handbook. This moist and rich quick bread combines the sweetness of ripe bananas with the tropical essence of unsweetened shredded coconut and the crunch of toasted walnuts or pecans. Ideal for breakfast, dessert, or a snack, this bread is perfect for sharing or enjoying on your own. With enough batter to create two 9 x 5 loaves or six mini loaves, it’s easy to prepare and even easier to love. The addition of buttermilk enhances the bread's tenderness while giving it a subtle tang. Enjoy this scrumptious treat fresh from the oven or toasted with a pat of butter for an even more delectable experience!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
All-Purpose Flour
3 cups (Sifted)
Baking Soda
1 teaspoon (N/A)
Salt
3/4 teaspoon (N/A)
Eggs
3 large (Beaten)
Sugar
2 cups (N/A)
Canola Oil
1 1/3 cups (N/A)
Pure Vanilla Extract
2 tablespoons (N/A)
Ripe Mashed Bananas
1 1/2 cups (Mashed (about 3 medium bananas))
Unsweetened Dried Shredded Coconut
1 cup (N/A)
Walnuts or Pecans
1 cup (Toasted and finely chopped)
Buttermilk
1/2 cup (N/A)
Cooking Spray
N/A (For greasing pans)
Instructions
1
Preheat your oven to 350°F (175°C). Generously coat two 9 x 5-inch loaf pans (or six mini loaf pans) with cooking spray and set them aside.
2
In a large mixing bowl, whisk together the flour, baking soda, and salt until well combined. Set this mixture aside.
3
In the bowl of an electric mixer, beat the eggs, sugar, and canola oil together on medium-low speed until fully incorporated.
4
Gradually add the flour mixture to the wet ingredients, mixing just until combined.
5
Now, stir in the vanilla extract, mashed bananas, shredded coconut, toasted nuts, and buttermilk. Mix gently until everything is evenly distributed, taking care not to overmix.
6
Pour the batter equally into the prepared pans, using an offset spatula to smooth the tops.
7
Place the pans in the preheated oven and bake for 60 to 65 minutes, rotating the pans halfway through the baking time. The bread is done when a cake tester inserted into the center comes out clean.
8
Once baked, remove the pans from the oven and let them cool on a wire rack for about 10 minutes. Carefully remove the loaves from the pans and allow them to cool completely on the rack.
9
Store any leftover bread wrapped in plastic at room temperature for up to a week or freeze for up to three months.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Coconut Banana Nut Bread?
It is a moist and rich quick bread that combines ripe bananas, unsweetened shredded coconut, and toasted walnuts or pecans, based on a recipe from Martha Stewart's Baking Handbook.
How many loaves does this recipe yield?
This recipe produces enough batter for two 9 x 5-inch loaves or six mini loaves.
What oven temperature is required for baking?
The oven should be preheated to 350°F (175°C).
How long should the bread bake?
The bread should bake for approximately 60 to 65 minutes.
How do I know when the banana bread is done?
The bread is done when a cake tester inserted into the center of the loaf comes out clean.
What role does buttermilk play in this recipe?
Buttermilk enhances the bread's tenderness and provides a subtle tangy flavor.
What type of coconut should I use?
The recipe calls for one cup of unsweetened dried shredded coconut.
Can I use different types of nuts?
Yes, you can use either toasted walnuts or toasted pecans, finely chopped.
How should I prepare the loaf pans?
Generously coat the pans with cooking spray before adding the batter.
How many bananas do I need?
You will need approximately 1 1/2 cups of mashed bananas, which is about 3 medium-sized ripe bananas.
What is the best way to store the bread?
Store the bread wrapped in plastic at room temperature for up to one week.
Can this banana bread be frozen?
Yes, it can be frozen for up to three months if properly wrapped.
Should the flour be prepared in a specific way?
The recipe recommends using 3 cups of sifted all-purpose flour.
How much vanilla extract is used?
The recipe calls for 2 tablespoons of pure vanilla extract.
What type of oil is used in the batter?
The recipe uses 1 1/3 cups of canola oil.
Do I need to rotate the pans while baking?
Yes, rotate the pans halfway through the baking time to ensure even cooking.
How many eggs are required?
The recipe requires 3 large eggs, which should be beaten.
What speed should I use on the electric mixer?
Beat the eggs, sugar, and oil on medium-low speed.
How long should the bread cool in the pan?
Let the loaves cool in the pans on a wire rack for about 10 minutes before removing them.
What tool is suggested for smoothing the batter?
An offset spatula is recommended for smoothing the tops of the batter in the pans.
Is this a Martha Stewart recipe?
Yes, it is from Martha Stewart's Baking Handbook.
What is the category of this recipe?
It is categorized as a quick bread.
Can I eat this for breakfast?
Yes, it is ideal for breakfast, a snack, or even dessert.
What dry ingredients are whisked together first?
The flour, baking soda, and salt should be whisked together in a large mixing bowl.
Should the nuts be toasted before adding them?
Yes, the walnuts or pecans should be toasted and finely chopped.
How much sugar is in this recipe?
The recipe uses 2 cups of sugar.
When do I add the bananas and coconut?
Stir in the mashed bananas and shredded coconut after mixing the wet and dry ingredients together.
What should I do to avoid overmixing?
Mix the final ingredients gently until they are just evenly distributed.
How should I serve the bread for a better experience?
It is delicious fresh from the oven or toasted with a pat of butter.
What kind of salt is required?
The recipe calls for 3/4 teaspoon of salt.